Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

  • Lyman D
  • Benck R
  • Merle S
N/ACitations
Citations of this article
41Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

Infrared difference spectroscopy was used to study how changes in the processing of Arabica coffee cherries into green beans affected the flavor of coffee brewed from roasted green beans. Paired samples of green beans, in which the drying step or fermentation/washing step in their processing was altered, were roasted and brewed in a standard manner and their ATR‐FT‐IR spectra obtained. Difference spectra of the 1800 to 1680 cm −1 carbonyl region of water‐subtracted spectra of paired samples of these brewed coffees provided data which indicated differences in brewed coffee flavor due to changes in fermentation/washing steps and drying steps involved in the processing of coffee cherries. The role of acid, ketone, aldehyde, ester, lactone, and vinyl ester carbonyl components on the flavor of brewed coffee is proposed that is consistent with the flavors as perceived by the coffee tasters.

Cite

CITATION STYLE

APA

Lyman, D. J., Benck, R. M., & Merle, S. F. (2011). Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee. International Journal of Spectroscopy, 2011(1). https://doi.org/10.1155/2011/815304

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free